I saw this amazing red corn on the cob at the market and decided it would look beautiful in a nice corn salsa to go with the chimichurri carne asada tacos I was making that night. It was fresh, crunchy and delicious. —The Enchanted Cook
cob of fresh red or yellow corn
small heirloom tomato, chopped
jalapeno, seeded and minced
handful fresh cilantro leaves, chopped
medium red onion, minced
lime wedge, squeezed (juice only)
queso fresco, crumbled
In This Recipe
Roast corn on the cob over open flame or on grill until lightly charred. Then cut corn from cob.
In medium bowl, combine corn, tomato, jalapeno, cilantro, and onion. Add fresh squeezed lime juice and toss to coat. Crumble queso fresco over salsa and serve.